Why should you read this: to find out the world will need to address the issue of animal farming.

If 3D printers are the early ancestors of Star Trek’s “replicator”, using them to somehow produce food is likely to be one humanity’s objectives. After all, that is mainly what the “replicator” is used for on the Enterprise. How that will happen is still unclear: We already have machines that can assemble edible substances such as chocolate, sugar and several kinds of pastes, however the final objective would be to use them not just to prepare food, but to make complex foods, such as meat, as well. If not from molecules and atoms, then, at least, from lab grown cells.
(…weiter auf all3dp.com)

3D printed food has been in the works for some time now and it looks like it is going to get huge in 2015. Some of the chocolate and sugar-based creations that we’ve seen so far are astonishing, clearly indicating the new possibilities that open up for the pastry making industry. However, while chocolate and sugar are (relatively) easily melted and deposited in layers with high precision, the same in not as easy to achieve when it comes to more “conventional” food. Like the meat in burgers, for example. That is why BotBQ (pronounced: “botbecue”) was created.
(…weiter auf all3dp.com)

Sometimes – actually many times – I get contacted by people who make the most incredible things with 3D printing. Other times, I get contacted by people who make the most obvious things and I wonder why no one has done it before. Usually, the latter one’s end up being more successful.
(…weiter auf 3dprintingindustry.com)

Every serious meal’s final objective is getting to the desserts. The same seems to be true for food 3D printing: whatever new inventions are introduced, they often end up focusing on new ways to 3D print sweets. Since most sweets are either made of sugar or chocolate, these two products are the ones most “food makers” have been focusing on. Let’s go take a look at what some of the leading companies and innovators in this segment, ChocEdge, 3D Systems, Hans Fouche, RIB and more, have achieved so far.
(…weiter auf all3dp.com)

Imagine yourself sitting down to dinner in a restaurant of the future — maybe 10 or 15 years from now — and, in the mood to splurge, you order the most expensive cut of beef on the menu. Your waiter asks your preference with regard to temperature and then submits your order in his discreet mini-tablet and you wait eagerly, mouth watering. Back in the kitchen, a cook confirms receipt of your order and then programs it into the 3D culinary printer and, minutes later, out comes your freshly 3D printed Tournedo and off to the grill it goes to be cooked to a luxurious medium rare.
(…weiter auf 3dprint.com)

International pasta manufacturer Barilla surprised everyone by announcing they had been working at a “pasta 3D printer” for over two years, in collaboration with top Dutch technological university TNO. This was not just meant to be a novelty item but a machine for restaurants to create personalized pasta shapes for their clients, something intended to one day also be used in the home. While the news attracted massive amounts of media attention it remained unclear, initially, what those possibilities could truly be.
(…weiter auf all3dp.com)

The Dutch have been among the first to envision consumer 3D printing applications and it seems that they will be among the first to introduce food 3D printing applications to the public, as well. As first reported by the guys at FabLab Maastricht, the Albert Hejin (AH XL) supermarket in Eindhoven has started offering chocolate 3D printed decorations on cakes. And it may be the first commercial venue (certainly the first large supermarket) to do so.
(…weiter auf 3dprintingindustry.com)

By Kitty So, 03-Feb-2015
3D printed meat production will become technically feasible and could create competition for traditional meat producers as consumers will ultimately be able to print their own meat products – although much research and development still remains, say American food academics.
(…weiter auf globalmeatnews.com)